Nutrition: per twist and dip

Ingredients

1⁄2 a 500g block all-butter puff pastry, defrosted if frozen

400g pack chipolata

For the tomato dip

6 tbsp reduced-sugar tomato ketchup

2 tsp malt vinegar

6 cherry tomatoes, finely chopped

Method

Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.

Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.

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